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hass avocado

romaine wedge salad with avocado-blue cheese dressing & smoked almonds

by Jackie Newgent  |  July 9, 2013  |  0 Comments
©Photographed by Lea Loveland. (Click on photo for full-size image!) Makes 4 servings: 1 wedge each Sometimes all I feel like eating during summertime is salad–especially during those dreaded heatwaves. How about you? So my terrific intern, Lea Loveland, came to the rescue. We teamed up to create this really refreshing appetizer salad. We took an iceberg wedge salad recipe and gave it a thoroughly modern, plant-centered, eye-catching update. One of my favorite parts is using hickory smoked almonds instead of bacon. Much friendlier for the arteries! Lea says, “Don’t be fooled by this lighter dressing because it’s full o’ flavor.” Please let us know what you think. Our take … it’s super tasty! Calories Saved: 290
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mexican-inspired seven layer dip

by Jackie Newgent  |  January 27, 2013  |  0 Comments
(Click on photo for full-size image!) Makes 16 servings Super Bowl party, anyone? Or maybe an Oscar soiree? Whether you’re hosting a gathering or going to one, here’s an app that’ll disappear before the end of the evening. It’s basically a Mexican layer dip with a few new twists. Frankly, I make dip for casual get-togethers more often than anything else because they’re always crowd pleasers. This is my newest translation. The grapes on top … love! And the quark in it will surely raise some eyebrows. (Quark is simply a fresh European-style cheese that’s like a super creamy cottage cheese.) Let me know if your dip gets demolished! Calories Saved: 40
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black bean & butternut squash chili

by Jackie Newgent  |  November 29, 2012  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. It’s vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and Monterey Jack or Cheddar cheese. But do try it without. I think you’ll find this intriguing chili—with the surprise additions of butternut squash and pumpkin pie spice—doesn’t need to be over-accessorized. The creamy avocado on top is a perfect finish. I love this recipe. Hope you do, too. Please let me know what you think! Calories Saved: 110
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grilled avocado-poblano egg salad sandwich with rosemary

by Jackie Newgent  |  September 30, 2012  |  2 Comments
Makes 4 servings: 1 sandwich each Though grilling is a most popular in summertime, I find I cook out more during the fall. But I like to mix things up a bit and not stick to the tried and true. Here’s one of those not-so-tried-and-true results. It’s an egg salad sandwich gone mad … in a very tasty way! Not only did I grill the eggs, I grilled avocado and Poblano and combined them all together for an unexpected sandwich bursting with flavor, texture, and smoky intrigue. The fresh rosemary is the perfect accent for it. You can use an indoor grill or grill pan, if you prefer. Hope you enjoy it soon–whether cooking out or in. Calories Saved: 130
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